Method

Place a large heavy bottomed saucepan on a very high heatAdd 2 glugs of oilThrow in sliced chillies and kick around in hot oil for a few secondsAdd finely chopped onion and kick them around tooQuickly drop mussels into pan and tumble them in the hot oil. Shake pan so that mussels are all exposed to the heat.Add wine and sliced limeCover with a tight fitting lid to seal in steamHolding lid and pan handle firmly (maybe with a tea towel or oven glove) shake from side to side for about 30 seconds over the heatRemove lid and throw in chopped coriander and fish sauceCover again and leave for about a minute until mussels have openedRemove from heat and discard any un-opened mussels